My Italian heritage has certainly been Americanized over the years, but nothing beats my Grandmother's spaghetti and meatballs.
Grandma's Viola's Spaghetti and Meatballs
Place 4 slices of white bread on a cookie sheet and bake at 300 degrees until bread is toasted and dry. Turn bread over once. Place toasted bread in a plastic baggie and roll with a rolling pin.
Have butcher grind together:
1 lb ground beef
1 lb pork
Put meat mixture into mixing bowl. Using a fork, stir in 3 eggs. Add 1 tablespoon basil and 1 teaspoon salt. Mix well. Add 4 to 5 tablespoons of bread crumbs. The meat mixture should be fairly moist and should allow you to make meatballs that don't fall apart when you cook them. Form meat mixture into good size meatballs (about 2 inches diameter).
In a large skillet, brown 2 finely chopped garlic cloves and about 1/4 of a finely chopped onion in some Crisco. Add meatballs and cook on medium heat until they are well-browned and fully cooked. Remove meatballs and set aside. Save pan drippings.
3 - 6 oz. cans tomato paste
1 - 10.75 oz can tomato puree
7 cups water
1/4 cup sugar
pan drippings from meatballs
Cover over low heat until thick (usually takes at least 3 hours). After about 2 hours, add meatballs.
Cook spaghetti according to package directions.
When sauce is thick, remove meatballs to a bowl. Pour some sauce over the meatballs. Put the remaining sauce in a bowl to pass around when serving.